Zucchini and Cheese Baked Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory, no-bake muffin recipe with zucchini, cheese, and herbs for a fresh summer dish. This italian-inspired vegetarian ready in about 50 minutes pairs medium, grated zucchini, cubed mozzarella cheese, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 12 Italian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil.
  2. Step 2: In a large bowl, whisk together eggs, flour, salt, and black pepper. Fold in grated zucchini, 1/2 cup parmesan, and chopped basil.
  3. Step 3: Divide batter evenly into muffin cups, then top each with 1/4 cup mozzarella and a sprinkle of remaining parmesan.
  4. Step 4: Bake for 20-25 minutes until edges are golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.

Frequently asked questions

How long does Zucchini and Cheese Baked Muffins take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini and Cheese Baked Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, grated zucchini from drying out.

Can I substitute ingredients in Zucchini and Cheese Baked Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini and Cheese Baked Muffins for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Zucchini and Cheese Baked Muffins?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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